Polish Journal of Food and Nutrition Sciences最新文献_第10页

An Overview of Food Preservation Using Conventional and Modern Methods 传统和现代食品保鲜方法综述

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.13

Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je

{"title":"An Overview of Food Preservation Using Conventional and Modern Methods","authors":"Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je","doi":"10.11648/j.jfns.20221003.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.13","url":null,"abstract":": This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"168 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80558325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Assessing Nutritional Quality and Shelf life of Broccoli Cultivars 西兰花品种营养品质与货架期评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.13

Md. Shyduzzaman Roni, Mahmud Hasan Rifat, M. Zakaria, Md. Mijanur Rahman Rajib, E. Kayesh, Md. Ruhul Amin

引用次数: 0

Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya 肯尼亚布西亚县4-5岁学龄前儿童的补充喂养和营养状况

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.11

Maina Susan, F. Wakhu-Wamunga, J. Okoth

引用次数: 0

Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread 小麦-木薯-竹笋复合面包的感官评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.15

Dorsilla Auma Nyamayi, Joseph Ochieng Anyango, M. Omwamba

引用次数: 1

Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process 枸杞多糖对发酵乳凝胶性质的影响及枸杞多糖酸奶工艺优化

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.14

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia

引用次数: 3

Acidemia Propionica: Diagnostic, Intervention and Therapeutic Answer in a Case of the Illness in Camaguey 丙酸血症:卡马圭一例疾病的诊断、干预和治疗答案

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.12

Raquel Parada Benavente, Antonia del Valle Leyva, Isel Aguero Mesa

引用次数: 0

Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia 加工方法对甘薯营养成分的影响Lam)。埃塞俄比亚种植的品种

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221002.11

Nibret Mekonen, Henok Nahusenay, K. Hailu

{"title":"Effect of Processing Methods on Nutrient Contents of Sweet Potato (<i>Ipomoea batatas </i>(L.) Lam.) Varieties Grown in Ethiopia","authors":"Nibret Mekonen, Henok Nahusenay, K. Hailu","doi":"10.11648/j.jfns.20221002.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20221002.11","url":null,"abstract":": Sweet potato [ Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"62 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90658787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk 牛奶、奶油和酪乳中乳相参数的表征

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2021-12-13 DOI: 10.31883/pjfns/144223

Oskar Brożek, K. Kiełczewska, K. Bohdziewicz

引用次数: 2

Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India 印度东北部少数民族食用野生食用菌干实体的营养特性、抗氧化和溶血活性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2021-12-13 DOI: 10.31883/pjfns/144044

M. Kakoti, D. Hazarika, A. Parveen, Samim Dullah, A. Ghosh, Dipankar Saha, M. Barooah, R. Boro

{"title":"Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India","authors":"M. Kakoti, D. Hazarika, A. Parveen, Samim Dullah, A. Ghosh, Dipankar Saha, M. Barooah, R. Boro","doi":"10.31883/pjfns/144044","DOIUrl":"https://doi.org/10.31883/pjfns/144044","url":null,"abstract":"A variety of cultivated mushrooms in Northeast India are well known for their taste, nutritional and medicinal benefits. Many wild-growing mushrooms are also consumed due to their exotic flavours and tastes; however, the scientific exploration of their nutritional and bioactive properties is still negligible. In the present study, the 32 wild edible mushroom samples of 11 species collected from different parts of Northeast India were evaluated for their proximate composition, mineral and vitamin (ascorbic acid and riboflavin) contents, antioxidant and antihaemolytic activity, and profiles of organic and phenolic acids. Lentinus sajor-caju and Lentinus squarrosulus had the highest carbohydrate content (49.80 g/100 g dry weight (d.w.) and 46.36 g/100 g d.w., respectively), crude protein content (20.72 g/100 g d.w. and 20.54 g/100 g d.w., respectively) and a considerable content of minerals. The highest fat content was determined in Lentinus velutinus (7.17 g/100 g d.w.). Among the minerals, potassium was found as the most abundant in all the samples. The extracts of L. sajor-caju, L. squarrosulus, and Pleurotus pulmonarius were characterized by the highest antioxidant activity, while these of L. sajor-caju, Pleurotus ostreatus, P. pulmonarius and Agaricus bisporus showed the highest antihaemolytic potential. The HPLC analysis allowed determining the high contents of ascorbic acid and a few organic and phenolic acids such as lactic acid, gallic acid, 3,4-dihydroxybenzoic acid and trans-cinnamic acid in the tested mushrooms. Other compounds viz. citric acid, caffeic acid, riboflavin, vanillic acid, pyruvic acid, and p-coumaric acid were detected with variations. This study established the nutritional and health benefits of wild edible mushrooms of Northeast India region for consumption as functional foods in the human diet.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49535088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks 海藻酸钠和苹果渣粉载体对冷冻蔬菜零食性能的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2021-12-01 DOI: 10.31883/pjfns/143584

M. Karwacka, Martyna Gumkowska, K. Rybak, Agnieszka Ciurzyńska, M. Janowicz

引用次数: 3